Starch is the main component of Qingke barley, its digestion rate and degree directly affects the postprandial blood glucose response. Therefore, in vitro starch digestibility of Qingke barley and it's products were investigated in this study. Meanwhile, 12 healthy volunteers were recruited to measure the glycemic index (GI) of 4 kinds of Qingke barley products according to international standard methods. The results showed that the starch digestibility rate of the cooked Qingke barley flour was significantly lower than that of cooked wheat flour. Cooking and extrusion significantly increased rapidly digestible starch (RDS) and decreased resistant starch in both Qingke barley and wheat. GI values of Qingke barley steamed bread, Qingke barley fresh noodles, Qingke barley noodles and Qingke barley fried noodles were 70±11,60±13,51±11, and 33±14, respectively. The results of correlation analysis showed that GI value was significantly positively correlated with RDS(R=0.733, P=0.007). In vitro and in vivo tests both suggested that different processing techniques could affect the digestive characteristics of Qingke barley products. It is necessary for consumers to select appropriate products according to their own health status. Qingke barley noodles and Qingke barley fried noodles were classified as low GI food, which were conducive to the glycemic control crowd or diabetic patients to eat.